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One Pot Clam Bake

Author: Bon Appétit Test Kitchen

Linguine with Clam Sauce

Author: Stanley Tucci

Linguine with White Clam Sauce

Author: Celeste Kuch

Seafood Risotto (Risotto ai Fruitti di Mare)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Spaghetti Alle Vongole

Author: Bon Appétit Test Kitchen

New England Clam Chowder

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's...

Fried Clams

Author: Joey Campanaro

Linguine with Red Clam Sauce

Author: Peter Rasmussen

Cioppino Seafood Stew With Gremolata Toasts

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth....

Author: Rhoda Boone

Steamer Clam Chowder

Author: Jasper White

New England Clam and Corn Chowder with Herbs

Author: Bon Appétit Test Kitchen

Indoor Clambake

Author: Jasper White

Baked Clam Dip Loaf

Author: Jan Rayfiel

Steamed Clams with Spicy Italian Sausage and Fennel

Author: Bon Appétit Test Kitchen

Grill Roasted Clam Linguine

Author: Cheryl Alters Jamison

Grilled Clams With Herb Butter

When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.

Author: John Derian

Clams With Oregano and Bread Crumbs (Vongole Origanate)

This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...

Author: Mario Batali

Clams in Broth

Author: Michael Schlow

Mexican Clam Dip

Author: Sharon Buck